Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, vegetarian eggplant parmigiana with a side of spaghetti squash noodles. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly.
Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have vegetarian eggplant parmigiana with a side of spaghetti squash noodles using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles:
- Make ready 1 Eggplant
- Take 1 Spaghetti Squash
- Take 1/2 tablespoon Salt
- Take 1 tablespoon pepper
- Take Marinara Sauce
- Get Eggs
- Prepare 1/2 cup coconut oil
- Make ready to taste Crushed peppers
- Make ready 1 cup seasoned Italian bread crumbs
Place eggplant slices and onion in casserole. spaghetti sauce. Vegetarian Eggplant Parmigiana recipe: Try this Vegetarian Eggplant Parmigiana recipe, or contribute your Dip each eggplant slice into the flour mix, shaking off the excess then dip into the beaten egg. Heat extra oil in a shallow frypan and fry the eggplant slices until golden on both sides. Rinse eggplant and squash slices and pat them dry. eggplant parmigiana recipe with step by step pics. an italian baked dish of eggplant with tomato sauce and No one at home is fond of this veggie so much as me.
Instructions to make Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles:
- Wash both eggplant and squash then cut squash in half longways and take seeds out.
- Then season squash with a drizzle of olive oil 1/2 tsp of pepper and 1/2 tablespoon of salt on inside of both halves of squash inside.
- Next preheat oven to 400 degrees and put them face down for 40 min.
- Season eggs with 1/2 tsp of the following: salt, pepper, italian seasoning. Next slice eggplant into 1/4 inch thick rounds.
- Heat coconut oil in a deep skillet. Dip sliced eggplant into egg mixture then into bread crumbs and immerse into hot coconut oil until golden brown. Continue process until all eggplant is done.
- Take cooked spaghetti squash and flip right side up take a fork and begins the shredding it will begin to look like short spaghetti strands. I like to use the same pan I baked it in to shred it. I season it with salt pepper and Italian seasoning top with marinara, mix and set aside.
- Then serve by putting 2 eggplants overlapping each other top with marinara and cheese. Lastly but the Squash on the side and top with cheese.
So when I make eggplant based dishes, most So today being a hectic day I thought why not add this baked Italian vegetarian recipe. Today on the show we learn how to make eggplant parmigiana or parmigiana di melanzane. I'll show you how to make delicious breaded eggplant cutlets as well. Looking for a new weeknight vegetarian dinner idea that's super simple? Well go no further. - by Kim Meredith.
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